Breakfast Chili Chilaquiles

For the tortilla chips:
Cut the corn tortillas in quarters. Heat a small skillet on medium heat. Once the oil is heated (about 3–4 minutes), add about 5 of the tortilla pieces to the skillet. Cook each side of the tortillas until they’re a golden color. Then remove them from the skillet on to a plate with a paper towel and continue to cook the tortillas in batches. Set aside.

For the scrambled eggs:
In a small bowl, add the eggs and milk. Whisk together and set aside for a moment. Heat a medium size skillet on medium heat and add half of the butter (1 tablespoon). Add the onion and the green and red bell peppers to the skillet. Sauté for about 5 minutes. Then move the veggies to the outer edges of the pan and add the remaining butter. Next, add the egg mixture and gradually mix it in with the veggies. Season with salt and pepper. Continue stirring the eggs and veggies until the eggs are completely cooked. Remove the pan from the heat and set aside.

For the chilaquiles:
While the eggs are cooking, shred the cheese and set aside. Heat a skillet on medium heat and add the chili. If the chili is on the thick side, add ¼ cup of water or a little more if needed to thin it out just a bit. Once the chili is hot, add the tortilla chips in the pan with the chili.

Cover each chip with the chili. When the chips start to soften, remove them along with some of the chili on to the serving plates. Next, add the scrambled egg, and top with the remaining chili. Then top with the shredded cheese.

Garnish with slices of avocado and green onion. Serve while hot.